Heat a large saute pan to medium high and add butter and a swirl of olive oil. Place flour in a shallow dish. Season chicken chicken cutlets with salt and pepper and dredge in flour. Add to saute pan and cook for about 3 - 4 minutes per side or until golden brown and cooked through. Remove to a platter and cover with foil to keep warm.

While the chicken is cooking, heat a grill pan to high. Add the pineapple spears and grill for a minute or two on each side. Remove to the platter with the chicken.

In the same saute pan as the chicken was cooked, add the pineapple juice, soy sauce, lime juice, crushed pineapple, honey, ginger, and red pepper flakes. Bring to a boil and reduce sauce for about 2 - 3 minutes. Season with salt and pepper. Pour the sauce over the the chicken and pineapple and serve with the rice.

Note - this recipe can be made ahead of time. Prepare the entree, cool and package for the refrigerator. When ready to serve, gently reheat in a saute pan. Alternatively, the chicken and pineapples can be reheated in the microwave on 70% power for 2 - 3 minutes. Heat for additional 30 second intervals until heated through.